Santa fe spuds
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Santa fe spuds
  Mexican    Side dish    Vegetables  
Last updated 6/12/2012 1:21:27 AM. Recipe ID 53660. Report a problem with this recipe.
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      Title: Santa fe spuds
 Categories: Mexican, Potatoes, Side dish, Vegetables
      Yield: 6 Servings
 
      3 lg Russet potatoes
           Olive oil, butter-flavored
           Nonstick cooking spray
    1/4 ts Salt
    1/4 ts Dried thyme leaves
      2 c  Frozen sweet corn, black
           Bean, red pepper, green
           Pepper, and celery blend
      1    Green onion, finely chopped
      1 c  Salsa
    1/2 c  Sour cream
    1/2 c  Shredded cheddar cheese
 
  Scrub the potatoes thoroughly and pierce with a fork. Bake unpeeled
  in a microwave oven on high for 10 minutes. Turn and cook on high for
  10 minutes longer; or until the potatoes are soft to the touch. Allow
  to cool slightly, or until you can handle them.
  
  Heat a conventional oven to 350 degrees.  Lightly coat a shallow
  baking dish with nonstick cooking spray. Cut the potatoes in half
  lengthwise. Use a spoon to scoop the pulp from the inside of the
  potato halves, leaving a 1/4 inch to 1/2 inch shell of pulp inside
  the skin. Reserve the pulp.
  
  Spray the insides of the potato shells lightly with the cooking
  spray. Bake shells in the oven for 20 to 25 minutes or until lightly
  browned around the edges and slightly crispy. (you can bake the
  shells up to two days in advance, refrigerate them and fill before
  serving.)
  
  Combine the reserved potato pulp in a large mixing bowl with the salt,
  thyme, frozen corn-black bean blend, green onion, salsa and sour
  cream. Stir to blend ingredients. Mound the potato-vegetable mixture
  in the prepared potato shells and top each shell with shredded
  cheese. Bake for 20 to 25 minutes, or until the cheese is melted and
  the filling is hot.
 




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Recipe ID 53660 (Apr 03, 2005)

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